No-Bake Eclair Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
2 (3.4 oz) boxes instant vanilla pudding mix
02 -
3 cups cold milk
03 -
1 (8 oz) container whipped topping, thawed
04 -
1 box graham crackers
→ For the Chocolate Topping
05 -
1/2 cup unsweetened cocoa powder
06 -
1 1/2 cups powdered sugar
07 -
4 tablespoons unsalted butter, melted
08 -
1/4 cup whole milk
09 -
1 teaspoon vanilla extract
# Instructions:
01 -
In a large bowl, whisk together the vanilla pudding mix and cold milk until thickened (about 2 minutes). Fold in the whipped topping until well combined.
02 -
In a 9x13-inch baking dish, place a single layer of graham crackers to cover the bottom. Spread half of the pudding mixture over the crackers. Add another layer of graham crackers, followed by the remaining pudding mixture. Top with a final layer of graham crackers.
03 -
In a medium bowl, whisk together the cocoa powder, powdered sugar, melted butter, whole milk, and vanilla extract until smooth and glossy. Spread the chocolate topping evenly over the top layer of graham crackers.
04 -
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the layers to set.
05 -
Once fully chilled, slice into squares and serve as desired.
# Notes:
01 -
Chilling overnight enhances the flavor and texture of the dessert.